Don’t get me wrong — I don’t mind a messy burger, but I would have done these guys a little more justice had I found an appropriate bun to suit their fabulous-ness.
So, you wanna know what they are, huh?
Butternut Squash Edamame Burgers! (aka we’re-so-good-there’s-hardly-a-name-that-suits-are-tastiness)
I did have to employ a fork to do clean up on this guy — which I didn’t mind. But if you would rather go sans fork, than definitely seek a larger gluten-free bun, or just make the patties a bit smaller! (I was a bit overzealous — hey, I make mistakes too.)
The goods …
Butternut Squash Edamame Burgers (gluten-free + vegetarian : Makes 6-8 patties)
- 16 oz. edamame (shelled soybeans), cooked if frozen
- 1-1/2 Tablespoons olive oil
- 1/2 cup carrots, shredded
- 1/2 cup gluten-free rice, cooked
- 1 egg, beaten
- 2 cloves garlic, minced
- 3/4 cup butternut squash puree
- salt and pepper to taste
NOTES: I used frozen edamame and cooked it according to the package directions. I also chose a black/wild rice, but feel free to use whatever gluten-free rice you would like. And for the butternut squash, I found it in frozen chunks, boiled and then pureed it. You might also try canned or fresh butternut squash.
Using a food processor, puree 1/2 of the edamame (8 oz.) with 1/2 Tablespoon olive oil. Place mixture and remaining whole edamame in a medium bowl.
Add carrots, rice, egg and garlic to the edamame and mix with a large spoon, mashing the mixture on the sides of the bowl as you stir. Mix in butternut squash, then add salt and pepper to taste.
Using your hands, make patties by taking a palm-sized handful of the mixture and working into a patty. Place aside on a plate and repeat 5 to 7 more times to form remaining patties. In a large skillet, heat remaining 1 Tablespoon of olive oil on medium heat. Add 3 to 4 patties, cooking thoroughly (about 5 – 6 minutes each side). Patties will have a golden brown color. Repeat the process for the remaining 3 to 4 patties, heating the remaining 1 Tablespoon olive oil in the pan before cooking the patties.
Serve on gluten-free buns or wrapped in lettuce leaves.
Eat up and try not to slip into an I’m-so-pleased-by-how-good-that-was coma.